Shrimp and Hearts of Palm Salad
Shrimp and Hearts of Palm Salad
Ingredients
- 2 tablespoons (30 ml) lime juice (about 1 lime)
- 2 tablespoons (30 ml) olive oil
- 1/4 teaspoon (1 ml) jalapeño sauce (or to taste)
- Salt and pepper
- 1 lb (454 g) medium shrimp, peeled
- 2 cans (398 ml/14 oz each) hearts of palm, drained and sliced
- 2 honey tangerines, peeled with a knife to expose the flesh and cut into cubes
- 1 ripe avocado, cut into cubes
- 1/4 cup (60 ml) chopped cilantro
- Salt and pepper
Instructions
- In a bowl, whisk together all the ingredients. Season with salt and pepper. Set aside.
Shrimp and Hearts of Palm Salad